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Topic: KASL...Has anyone thought of..... (Read 3305 times)

starting a 'trade association' program for quanity purchasing. I know that the "Sysco's" of the world do this (suggesting we keep it pizza specific) but we need an association that is looking out for the members who join the association.

There seems to be at least two pizza 'trade assoctaions' that have good trade shows, decent magazines, etc. Do they have discount purchasing programs for being a member?

I have been a member of other trade associations and discount purchasing was a part of your reason for joining the association. Training and equipment can be a part also.

I am a newbie to this site, but I have not seen this type of program in the pizza industry.

As an example, why is KASL so 'difficult' to purchase? Thank goodness for UPS...

I am sure if there were several locations around the country that acted as distributors, we could all save some money while getting a high quality product(s). Wouldn't it be great to purchase KASL at the same price as a lessor quality flour.

Do you think KA would like to sell a truckload(s) of flour to NYC every month? If there were 20 other regional cities that all bought truckloads of flour I am sure we would get some perks from KA.

You could do this with sauce, tomatoes, cheese, etc. Not carry all the products, just the high quality stuff.

I could consider selling KASL at cost to members via the USPS flat rate box. I finally found a source for this stuff... it is actually in VT but we have been back and forth to VT many times lately in a push to move there.

KASL is generally available through restaurant suppliers. I know you can order it from KA catalog but shipping rates sre outrageous. I purchase it in50# sacks at a local restaurant supplier who happens to run a cash n carry store that is open to the public. To be trueful, I did use KASL for my pizza doughs for a while, and finally decided that it made the dough a bit too tough and chewy. Have since switched to a lower protein flour for my pizzas, although KASL makes outstanding bagels.

nobody around here has it. We have lots and lots of bromated flour... KA bread flour is easier to come by but not KASL. And this is 15 miles from NYC. i have never tried the KASL and have been looking forward to it